Summer Barbecue Recipe – Peppercorn Steak
Weekend barbecues here in Southern California bring out recipes for hot dogs, burgers, and burned buns. Ok maybe not the burned buns, that is just what happens to this SoCal pinup in her life. While I love me a good burger, hmmm, and a good dog can’t be beat, how about we do something different.
Bring this peppercorn steak recipe out at your next BBQ get together and you will be the star of the summer.
1 Lean | 2 Green | 3 Condiments
Prep time: 15 minutes Cooking time: 14 minutes Yield: 1 serving
7 oz flank steak
1/4 tsp whole peppercorns
1/8 tsp kosher salt
1/2 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp dried thyme
1/2 cup mushrooms, sliced thin
1/2 cup green bell peppers, chopped
1.Mix the peppercorn, salt, mustard, garlic powder, and thyme.
2.Rub evenly over steak.
3.Let stand for 10 minutes.
4.Heat a non-stick grill pan over medium heat.
5.Grill steak five to seven minutes on each side, until steak is desired doneness.
6.Grill mushrooms and green peppers until tender; serve alongside steak.
Per serving: 360 calories | 17g fat | 5g carbohydrates | 44g protein
Peppercorn steak is not difficult on the grill, and it will bring some much needed flavor to your barbecue next weekend. You can also use the foundation of the peppercorn sauce on big portabello mushrooms, shrimp or chicken, but there is nothing like a good steak. Yummy.
Watching your swimsuit figure? Jennifer Christman, RD and Nutrition Manager at Medifast developed this recipe to be healthy AND delicious. It can fit right in to any weight loss diet. Just remember not to eat the entire plate full of steak, although it may be tempting.